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Christian Drouin Pays d’Auge 1989

How do you make the ‘World’s Best Calvados’ even better? Bottle it at cask strength and put it in a (very) limited edition magnum of course!

Last weekend a few members of the BI team visited Guillaume Drouin for what turned out to be one of the most interesting visits any of us had been on. Whilst we’re willing to heap praise on wine estates throughout the world, they tend to only have to master a mere handful of grape varieties; Guillaume has to manage over 30 varieties of apples and understand the nuances and complexities of each… the mind boggles. Constructing a great Calvados truly is an art.

The turning point of the trip was when Guillaume asked if we wanted to re-try the 1989 (winner of that ‘World’s Best’ title) - but this time direct from the cask. All of us were gob-smacked at just how beautiful this Calvados was at cask strength and we knew we simply had to have the remainder of the barrel bottled specially for us - at this full strength. Guillaume was happy to oblige, even when we requested the whole parcel to be bottled exclusively in magnum.

So the stage has been set to bring you not only The World’s Best Calvados, but the World’s Best Calvados at cask strength, and in individually numbered magnums – a Worldwide Exclusive for BI Private Clients, never to be repeated.

This 1989 vintage was produced from cider which was made in 1988. It was then put into Calvados casks for 19 years before being transferred to ex-sherry casks for two years. It was then moved back into an old Calvados cask, where it is currently residing. The cask strength element is key: at the higher abv, you get the purest flavours and aromas and exceptional balance and a fuller, more rounded mouthfeel.

We are delighted to be able to offer you the opportunity to purchase these truly unique magnums. This truly wonderful Calvados will give you an insight into what an incredible spirit can be produced from the humble apple.

Tasting Notes and Scores

BI

98+

Buttered croissants, tarte tartin with hints of vanilla and rancio on the nose. On the palate, the sherry cask maturation shines through in the form of baked and caramelised apples and with cinnamon and nutmeg following closely behind. The higher degree of alcohol gives a lovely mouthfeel and carries the intensity of flavour superbly. One to be savoured neat or with a little drop of water. - May 2017